This has been my go-to dinner for the past few weeks now that I've been on my low-carb, low-fat diet. It's fast, simple, and best of all, it's super delicious. It looks and tastes like a big helping of pasta, but it's essentially carb-free, oil-free, low-fat, and packed with vegetable nutrision.
The secret here is going to be the sauce you use. Just like regular pasta, the cauliflower is a vehicle for the sauce, so use one you really like. Feel free to gussy this dish up with an assortment of toppings like chopped rosemary or roasted mushrooms. It's a great stage for showcasing almost any flavor.
Cauliflower in Tomato Sauce + Pine Nuts & Parsley
1/2 of a large head of cauliflower (about 4 to 5 cups sliced)
1 1/2 cups good-quality tomato sauce (like our Vegetable Packed Tomato Sauce)
1/4 cup toasted pine nuts
1/4 cup parsley leaves (to garnish)
Parmesan cheese (to garnish)
Sea salt and cracked black pepper (to taste)
Bring a large pot of salted water to a boil; the water should be as salty as the sea. Remove any leaves from the cauliflower and slice it into 1/4-inch slices. This will leave you with some large slices from the center and some smaller pieces from the edge. Heat the tomato sauce in a large skillet on medium heat. (It's best to use a fairly thick sauce for this dish so that it sticks to the cauliflower.) Drop the cauliflower slices into the boiling salted water for 3 minutes. Using a spider or mesh strainer, remove the cauliflower directly into the warm sauce. Carefully toss to coat. Divide the tomato-sauce-coated cauliflower between two plates and sprinkle on the pine nuts. Garnish with parsley, parmesan, salt, and pepper. (Makes 2 servings.)